Fillet of Brill Poached in Red Wine with Shallots

Name: Fillet of Brill Poached in Red Wine with Shallots
Yield: Serves 6
Ingredients: Sprigs of fresh chervil (optional); 175 g/6 oz cold butter, cut into 2.5 cm/1 inch cubes; 600 ml/1 pint fish stock; 175 ml/6 fl oz red wine; Salt and freshly ground white pepper; Salt and freshly ground white pepper; 6 X 150-175 g/5-6 oz fillets of brill; 225 g/8 oz shallots, finely sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This is a very attractive and colourful dish. The fish and the shallots take on the red of the wine, so they are left with a deep purple hue which contrasts well with the delicate green of the chervil.

Ingredients

6 X 150-175 g/5-6 oz fillets of brill
225 g/8

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 160°C/325°F/Gas Mark 3.

Butter an ovenproof pan large enough to take the fillets without overlapping. Cover the base of the pan with the shallots, place the fillets of brill on top, and season. Add the red wine and fish stock, cover with but